Resistant starch content in different types of rice in response to a range of cooking and cooling conditions

Kim, J.C., Mullan, B.P., Hampson, D.J. and Pluske, J.R. (2005) Resistant starch content in different types of rice in response to a range of cooking and cooling conditions. In: Manipulating Pig Production X. Proceedings of the Tenth Biennial Conference of the Australasian Pig Science Association (APSA), 27 - 30 November, Christchurch, New Zealand p. 270.

Abstract

This in vitro study was carried out to test changes in the RS content of rice types dit1ering in their amylose-to-amylopectin content following various processing and cooling combinations. The hypotheses tested were: 1) rice variety will influence the RS content; 2) extrusion cooking will decrease RS content and; 3) cooking and cooling will increase the RS content.

Publication Type:	Conference Paper
Murdoch Affiliation:	School of Veterinary and Biomedical Sciences
Publisher:	Australasian Pig Science Association
Copyright:	© 2005 Australasian Pig Science Association (Inc)
URI:	http://researchrepository.murdoch.edu.au/id/eprint/14291

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